FST-3214: Principles of Meat Science
Description: Muscle biology and biochemistry, fresh meat processing, meat merchandising, processed meats, food safety, meat cookery, and regulations.
Pathways: N/A
Course Hours: 3 credits
Sections Taught: 6
Average GPA: 3.17 (B+)
Strict A Rate (No A-) : 19.07%
Average Withdrawal Rate: 0.00%
| Hengjian Wang | 2014 | 53.9% | 37.5% | 8.6% | 0.0% | 0.0% | 0.0% | 3.39 | 4 |
| David E Gerrard | 2017 | 4.5% | 59.4% | 32.5% | 3.5% | 0.0% | 0.0% | 2.72 | 2 |